Instructions

For the Cake Layers:

In a large bowl, cream together coconut sugar and butter. (I am the worst about softening butter, so you can try my trick of setting it on top of the oven while it’s preheating and you’re greasing your baking pans. By the time I needed it, it was actually soft! Bless our heat-expelling electric oven.) Add sour cream and eggs, and mix until combined.

In a separate bowl, combine baking soda, salt and flour. Add this dry mixture alternately with the mashed bananas to the sugar/butter bowl. Once it is well mixed, add vanilla and chocolate chips, and stir everything together.

Divide batter amongst the two prepared cake pans, smoothing and spreading the batter evenly into the pans with the back of a spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Let cool for five minutes or so before sliding a knife around the edges of the pans and turning them out onto plates.

For the Frosting:

In a small saucepan, warm coconut oil over medium heat, and add bananas. Sauté for about 5 minutes, until mixture is slightly goopy and bananas are softened. Transfer bananas to large bowl and blend with mixer until well mashed throughout. Continue blending mixture, adding powdered sugar a little at a time until well mixed.

Mix for 5 to 10 minutes, until it is whipped and frosting-esque (key term being esque), adding cocoa powder if desired (it’s not necessary, but we liked the slightly chocolatey kick). Banana “buttercream” will never be quite like whipped cream, but it should get thick enough to spread. Once it’s a good texture, stir in the chocolate chips.

To assemble the cake, frost one layer with the banana spread; top with the second cake; and top that layer with remaining frosting. Serve!